Tabla de contenidos para April 2023 en Delicious UK

Honey-roast radishes with whipped butter beans and dukkah Serves 1-2 Hands-on time 25 min SCALE IT UP Dukkah will keep for a long time in an airtight container, so it's a good idea to make a larger batch for sprinkling over other dishes. Cut 200g radishes in half and toss with olive oil, salt and pepper. Roast in a 180°C fan/gas 6 oven for 15 minutes. To make the dukkah, toast ¼ tsp each coriander seeds, cumin seeds and fennel seeds in a hot dry pan, then roughly grind in a pestle and mortar. Toast 2 tbsp chopped hazelnuts and 1 tbsp sesame seeds in the same pan, then mix them with the spices and a pinch of salt flakes. Drain a 400g tin butter beans, then put the beans…

ARUNDEL IN BLOOM Be uplifted by the sight of swathes of brightly coloured tulips swaying in the breeze, set against the grandeur of Arundel Castle and its gardens. The West Sussex landmark's annual Tulip Festival will showcase a staggering 100,000plus flowers and runs from April to early May (dependent on when the tulips bloom – check the website and/or social media before visiting). Throw in lunch at The Pig hotel on the South Downs, where the ‘25-mile menu’ champions local produce, and you have the recipe for a wonderful spring day out. From £14, arundelcastle.org; @arundelcastleuk DUST OFF THE CAKE STAND… The Big Lunch campaign encourages communities to come together to eat, share and raise money for local causes. Take part on 6-8 May – the bank holiday coronation weekend…

This month's star email wins a Magimix Le Micro Mini Chopper, worth £60 Small, powerful and easy to use, the mini chopper purées, grinds, blends, liquidises and, of course, chops. With an 800ml capacity, it's compact and easy to stash away – ideal for smaller kitchens. The durable stainless steel blade makes light work of vegetables, nuts, herbs and spices, while the pulse function allows for control over texture and consistency. magimix.co.uk FOR YOUR CHANCE TO WIN A MAGIMIX MINI CHOPPER… Let us know your thoughts on this month's issue by emailing us at info@deliciousmagazine.co.uk*…

1. THE SMART TABLE I first came across Braided Rug Company place mats in a little shop in Deal last year and couldn't resist them. Stored neatly in a matching jute basket, the mats come in umpteen colourways, but I love the green. There are matching coasters and table runners, too. £39 for 6 x 23cm mats; £49 for 6 x 30cm, braided-rug.co.uk 2. BRING ME FLOWERS A fluted vase in vibrant green: the home-trend colour of the moment. But that doesn't matter really – what matters is that it's a gorgeous shade for now or in 10 years’ time. This well priced piece is made from sodalime glass. Sass & Belle 21cm high vase, £16, ocado.com 3. 1930s LOOK If you want an impactful cake stand for displaying Polly…

BELOW THE SNAP: ESSENTIAL PREP WISDOM Most of us prepare asparagus by bending the spears until they snap – separating the woody, more fibrous stalk from the tender tip. It's a solid technique but a little wasteful, as that snappedoff end usually ends up in the bin. Once you've snapped your spear, use a sharp knife to finely slice rounds from the bit you'd usually discard, starting at the broken end. When your knife starts to meet serious resistance or ‘woodiness’, that's when you stop. The rounds you cut off should be included in your recipe; save the woody leftovers in the freezer for stock (or use to make a crunchy topping for your dish, like the gremolata on p24). With such a fleeting season, putting asparagus in the bin…

“Tzimmes is a traditional Ashkenazi side dish of stewed fruit and veg that's traditionally served on Rosh Hashanah (Jewish New Year), with its inherent sweetness signalling a sweet new start. But it can be enjoyed any time and is popular for other holidays, such as Passover (5-13 April this year). The dish was something Grandma served as a special treat alongside a roast chicken, and it was a real labour of love. A muddle of orange, root vegetables and jammy fruit, tzimmes really does live up to its name's meaning in Yiddish: ‘making a fuss’. Truth be told, every meal was a bit of a fuss with my grandma; your plate would be loaded up to the point where you were straining to see anything beyond it. Failure to consume…

Expert knowledge. be a better cook. It's a highlight of the wild food calendar and one of the easiest things to forage – but in a few weeks, says Tom Shingler, wild garlic will disappear for another year. Put a weekend aside to collect and preserve this wonderful plant, ensuring a well stocked, gorgeously garlicky larder for months to come Wild garlic (or ramsons) – just like asparagus, jersey royals and radishes – lets us know spring is well and truly here. Most of the season's abundant produce can be picked up in the shops, but wild garlic requires a romp through the countryside or your local park. Fortunately, once you're there, it's easy (and safe) to source, identify and pick, and it's so satisfying to cook and eat something you've…

NEXT MONTH Save energy by batch cooking Passive red lentil dal Serves 4 as a main, 6 as a side Hands-on time 15 min Simmering time 10 min, plus standing This dal, enriched with coconut and tomatoes, is thick and immensely satisfying – and a great introduction to energy-saving passive cooking. BE A BETTER COOK Passive cooking is a method that makes the most of residual heat, cooking dishes with an initial blast of heat, then finishing them off as the food slowly cools to eating temperature. • Vegetable oil to fry • 1 onion, finely chopped • 2 garlic cloves, finely chopped • 20g ginger, grated • 1 green chilli, finely sliced • ¼ tsp ground turmeric • 1 tsp ground cumin • 1 tsp ground coriander • 2…

Cocktail of the month English country garden meets mojito in this twist on a gin and tonic. Putting peas in your cocktail might sound weird, but their fresh sweet flavour works wonders with the cucumber and mint. SCALE IT UP You can easily infuse a whole bottle of gin with this combination of flavours – just leave it for 24 hours to build up proper flavour, then strain. Gardener's delight Put 1 tbsp frozen peas, 2 tbsp chopped cucumber and 5 mint leaves in a cocktail shaker, then bash them with a muddler or the end of a rolling pin. Add 1 tsp runny honey or agave syrup, 1 tbsp lime juice and 50ml gin, then stir. Leave for 5 minutes to infuse. Wrap a few ribbons of cucumber around…

Gluten and dairy free Ultimate comfort food Jacket potatoes take on a Scandi vibe not to mention a delightful purple hue in this vibrant, super-simple dish. You'll never reach for baked beans and cheese again Jacket potatoes with creamy white beans, beetroot and dill Serves 4 Hands-on time 20 min Oven time 50 min ECO TIP Start the potatoes and beetroot off in the microwave to reduce the time in the oven – saving energy as well as time. KNOWHOW Got an air fryer? The potatoes and beetroot will take 35-40 minutes at 200°C. You can still start them off in the microwave to reduce the air fryer cook time. • Olive oil for coating and frying • 4 baking potatoes • 4 medium beetroot, beets scrubbed, stalks chopped •…

BEYOND THE HEADLINES Can eating grapes protect against sunburn? The answer is yes, according to media reports of a new US study — but don't pack away the sunscreen, warn scientists at the European Food Safety Authority (EFSA). The study found a link between consuming grapes (in the form of a concentrated drink) and increased skin resistance to UV light, damage from which increases the risk of skin cancer. But, crucially, the EFSA points out it didn't prove that eating grapes could protect against sun damage, as the headlines suggested, or reduce the risk of skin cancer. The study was tiny — just 29 people — and only a small percentage even responded to drinking the grape powder. What's more, it was funded by the California Table Grape Commission. Foil-wrapped…

Wildness tamed If you can't get hold of wild garlic for our recipes on p70, get a piece of the action with Tracklements’ special edition Wild Garlic Sauce. It's actually more of a wild garlic mustard, with honey as well as the wild garlic picked in Wiltshire woodlands. The flavour is intriguing, somewhere between Scandi-style mustard & dill sauce and tartare sauce. Try it with hot-smoked trout, pan-fried white fish or even roast pork. £3.75 for 170g, delis and farm shops nationwide and tracklements.co.uk STOCK UP ON STOCK Wise cooks know the quality of the stock you use is the difference between an okay and a great casserole, risotto or gravy. Homemade is economical and freezes brilliantly (find a comprehensive guide at deliciousmagazine.co.uk) but when you don't have time, Take…

Win a Flapjackery Taste of the West box of 12 giant gluten-free flapjacks plus a jute bag, worth over £50. Made in Devon, the flapjacks’ array of flavours includes clotted cream fudge and peanut butter brownie – all crunchy, crumbly and laden with golden syrup.** flapjackery.co.uk…

SPRING FLING Honey-roast radishes with whipped butter beans and dukkha p3 Spring vegetable gnocchi with beurre blanc p50 Gardener's delight p87 Spring is finally here, so celebrate the season with a menu that champions April's larder. A creamy dip bolstered with gemstone radishes begs to be scooped up with good bread, while a picture-perfect buttery gnocchi dish will continue the vibe. Pair it all with our herby garden-themed cocktail and wave bye-bye to winter for another year. SPICE WORLD Hake cigars with onions, white wine, raisins and saffron yogurt p37 Kare sotbap (curried pot rice) p104 Pineapple and pink peppercorn frangipane tart p59 Raid the spice rack and embrace the aromatic flavours those little jars can provide. Start with crunchy, cumin and coriander-infused hake cigars with a saffron dip, then…

“My son is my food hero” When did you start cooking? After my divorce. I had the great fortune to be encouraged by my brother-in-law, chef Steven Doherty, who worked at Le Gavroche. Favourite family recipe? Mince and tatties. Cheer-up meal? Homemade apple pie, as my mum used to make it. Kitchen stalwart? My (hefty) chef's pan. Cookery secret weapon? Belief that the recipe will always work. Treasured food memory? Arranging a cookery demo with Albert Roux at my kids’ school. A great evening that raised plenty of dosh. Cooking tip? Understanding the effect adding in or leaving out something will have. Steven told me when you can do that, you can cook. Spring treat? Jersey royals. Food hero? My son, who is a head chef in Melbourne. Food zero?…

in the know. ANDAZA Scotland-based Sumayya Usmani's exploration of the food of Pakistan is full of enticing recipes, but this is a memoir, too, about growing up as a woman in Pakistan in the 1980s and 90s, and how cooking helped Sumayya find her place in the world. Recipe I can't wait to make: Bitter lemon, mustard seed and garlic pullao. I didn't know that… Andaza means ‘estimation’, in the sense of cooking relying on the senses. Murdoch Books £25, out 13 April – look out for exclusive recipes in next month's issue OF CABBAGES AND KIMCHI As a longtime fermenter, I wondered how much James Read's illustrated book on its joys and benefits might have for me. I'm delighted to say: a great deal. There are adaptable methods for…

During our first year living in our new house in France, every spare moment was spent scrubbing a skirting board or digging out the bamboo that had colonised the garden. I imposed this on myself, though – no one was grading me. Why was I doing this? Perhaps now I'd moved to the place I'd always visited on holiday, I was going to extreme lengths to prove to my own puritanical heart that this wasn't a holiday now, it was real life – and I'd just better pull on my Marigolds and get on with it. Of course, I'm not as puritanical as all that, and sooner or later – with the emphasis on the sooner – I was inevitably going to take off the Marigolds (size Large, gifts begged…

spring inspiration. A proper ragù needs time to develop its flavours during a long, slow simmer – and this one is no different. Patience will be seriously rewarded, however, as the fall-apart lamb melds into the deeply savoury sauce. Breadcrumbs on top add a delightful textural contrast Lamb, anchovy and rosemary ragú with paccheri Serves 4-6 Hands-on time 40 min Simmering time 3½ hours MAKE AHEAD You can make the sauce up to 2 days ahead and chill, then gently reheat. KNOWHOW Paccheri is a big tubular pasta from Campania. If you can't find it, use rigatoni or any pasta you like. SCALE IT UP Double the ragù amounts, then portion and freeze for up to 3 months. • 4 garlic cloves, roughly chopped • 400g shallots, roughly chopped •…

“It turns pie lids a burnished bronze, seals pastry cases and gives any bake it touches an eye-catching shine – but what is egg wash, why does it work and how can you use it to its full advantage? Follow my tips and take your bakes to a higher level” TOM SHINGLER, FOOD EDITOR THE SCIENCE When you start delving into why and how eggs do all the wonderful stuff they do in the kitchen, things get scientific pretty quick. And a bit scary. As soon as words like ‘albuminoid’ and ‘protein strands’ start getting bandied about, I tend to back away. But when it comes to egg wash, it's simple. The fats and proteins in the egg coat the pastry, creating a waterresistant (but not fully waterproof) seal. Once…

“These are based on the old-fashioned soured cream doughnuts I'd buy multiple times a week as an exchange student in Canada. The dense, cakey interior and signature scraggly crust are completely opposite to a more traditional yeasted doughnut, but these draw me in again and again. I've flavoured them with sage, one of my favourite herbs, which doesn't get much use outside of Christmas but works so well in sweet recipes, bringing an aromatic, earthy tone” Soured cream sage doughnuts Makes 8-10, plus the doughnut holes Hands-on time 40 min, plus chilling and setting Specialist kit Doughnut cutter (or 1 large and 1 small round cutter); digital thermometer BE A BETTER COOK Cornflour absorbs moisture, helping create a crisper crust and a fluffy texture within. Next time you make your…

Surely, I said to my newly vegan cousin one Christmas, eating a free-range turkey from a farm down the road is better for the planet than that? The ‘that’ I referred to was his tofurkey: a flavour-enhanced, acidity-regulated softball with a ludicrous product-to-packaging ratio, an impenetrable list of synthetic ingredients and an appearance more foul than fowl. In the end, the proof of the pudding was in his not eating it; the hapless tofurkey has never resurfaced. Nevertheless, it's stuck with me as an example of some of the misguided thinking that occasionally mars vegan meals. Full disclosure: I am not vegan. I'm a food journalist who is intrigued to discover whether veganism stands up to scrutiny through a sustainability lens. A vegan diet isn't exempt from environmental considerations. Whether…

drinks. Vandenberg Chardonnay 2019, Adelaide Hills, Australia 13% There are light pineapples, juicy yellow apples and some ripe creamy texture to this elegant chardonnay from the cool Adelaide Hills region. And it's vegan (no animal or fish by-products were used in its making) so altogether a great wine to match with the creamy cashew pasta on p84. £10, Co-op Paul Mas Réserve Viognier 2022, Languedoc, France 13% The viognier grape delivers ripe, rounded whites, so it's useful for many chicken dishes and mild creamy curries. With fresh apricot, peach and orange blossom notes, this is a top choice for the apricot-glazed chicken with cauliflower couscous on p98. £10, Tesco Côte Vivante Atlantique Sauvignon Blanc 2021, Bordeaux, France 12% Crisp, lemony mineral streaks and a touch of grassiness mean French sauv…

make it every day. “Theres a common misconception that Korean cooking is difficult, bill once you understand the basics, and how the predominant flavours impact and influence one another, you can start building the robust flavour profiles with confidence” SU SCOTT Bibimbap Serves 2 Hands-on time 30 min, plus 20 min soaking “Bibim translates as ‘to mix’ and bap means ‘cooked rice’. It'S essentially a rice bowl with toppings you mix to eat. It s a well-known Korean dish, loved by all for its eye-catching visuals and deliciousness, and it happens to be incredibly nutritious, too. At home, it's not always an elaborate affair. Often, the dish is influenced by odds and ends of namul (seasoned vegetables) from banchan (side dishes) that need eating. It can be as simple as…

halth matter. Have you ever wondered why shop-bought ice cream and yogurt are delectably creamy? Or how it is that industrially manufactured bread is so soft and takes ages to go stale? The answer can be found in substances called food additive emulsifiers, more than 60 of which are approved for use in the EU/UK – and they're found in 6,600 food products. Added emulsifiers are useful in many ways. They can prolong a product's shelf life, ensure it remains stable and make food more palatable. These qualities make a wider range of foods available to more people than would otherwise be possible. But emulsifiers are also controversial, as emerging research suggests some of them may be harmful to health. First, though, a bit more about them… MAGIC POWERS? Thanks…

STICKY SITUATION Pouches of microwaveable rice are a bit of a lifesaver, especially at lunchtime – and this new sticky rice from Tilda opens the door to poke bowls and donburi in an instant. Stir-fry what needs using up in your fridge, make a quick soy-based sauce or dressing and spoon it over the rice for a meal in minutes. £1 for 250g, Tesco, Sainsbury's & Ocado TOFU WITH EXTRAS Tofu haters say it's rubbery and bland but The Tofoo Co's sriracha-flavoured version will make them think again. It crisps up impressively in a little oil and doesn't need to be pressed before use, saving you lots of time. The sriracha tang comes through but in a mild, entry-level way. Brush it with a little honey and lime juice to…

1 Which of these items is not usually found in Italian salsa verde? a) Olives b) Capers c) Anchovies d) Garlic 2 Khachapuri is a cheesy bread from which country? a) Pakistan b) Albania c) Estonia d) Georgia 3 In Jack Kerouac's On the Road, Sal Paradise fuels his trip across America with… a) Hot dogs & fries b) Apple pie & ice cream c) Meatloaf d) Choc chip cookies 4 What is the official national dish of the Isle Of Man a) Pan-fried scallops b) Chips, cheese and gravy c) Grilled kippers d) Boiled potatoes and herring 5 Put these chef ranks in ascending order a) Chef de cuisine b) Chef de partie c) Commis chef d) Sous chef 6 A hanky panky cocktail contains sweet vermouth, Fernet-Branca, orange twist and what else? a) Gin b) Rum c) Absinthe d) Tequila 7 Where was the first hot…

For years I've been on a mission to eat less meat and fish, making sure what we eat at home is ethically sourced – while being acutely aware that buying organic chicken or day-boat fish is a luxury many can't afford. At a time when the news highlights a plethora of shortages, our nation's food security has never been more in the spotlight. A key part of the conversation is to recognise that access to and affordability of quality ingredients should be a right, not a privilege. Buying British fruit and veg should be more affordable than flying it in from around the world, but part of the problem is we're not growing enough here to meet demand – for complex reasons. However, if we wield our purchasing power and…

delicious. world. Follow us on social @deliciousmag @spark_and_fable One hack we found was putting potato peel in it with salt and oil, then you have a bowl of crisps to enjoy while you're cooking! @rum_ginge Obviously chips, fries and wedges. I did a fab enchilada bake in my Ninja grill @rebases ‘Roasted’/fried veggies: potatoes, sweet potatoes, cauliflower, carrots… Falafels, vegan patties. Sweet small bakes: cookies, muffins, baked oats, fondants, single serve bread pudding (in ramekins). Instead of a microwave to heat up leftovers @mumming_after_ cancer Lots of things, but my fave is salmon fillet, lightly seasoned however you like. 10 min in the air fryer and it's every time @blacksalt_culinary They make the best pork crackling ever… I used to be an air fryer denier but now I can't imagine…

voices in food. When I was young, I wanted to be a songwriter and pianist. It was my passion. I studied music and played concerts from an early age. But it wasn't seen as a career so I practised law instead – until I was made redundant, which was a blessing in disguise as that's when I started to immerse myself in food and cooking. But I still write songs and play the piano as an antidote to everyday life. My first cookbook was Roald Dahl's Revolting Recipes. It instilled in me the idea that food is fun. My parents probably weren't so impressed because I'd use every piece of equipment in the kitchen! Cooking is all about experimenting, and I still do that now. Find that joy. We moved…

fish inspo. The technique Braising “Plaice and bass are a great pairing and, with this rich sauce, make a dish that's sure to please. The important things here are to make sure the braise is reduced well and seasoned perfectly before adding the fish, then to keep the sauce to a simmer – be gentle, be nice!” Plaice and bass braised in red wine with shallots, peas & oyster mushrooms Serves 4 Hands-on time 20 min Simmering time 40 min • 175g unsalted butter • Olive oil to drizzle • 20 small shallots, peeled but left whole • 2 tbsp caster sugar • 5 garlic cloves, finely chopped • 4 thyme sprigs • 4 bay leaves • 100ml red wine vinegar • 500ml full-bodied red wine • 500ml fish or…

Chipotle chilli brings out the fruitiness of dark chocolate as well as adding a smoky flavour, with regular chilli flakes lending warmth to cut through the richness. Serve these tartlets with a dollop of soured cream for a dessert with a savoury edge, yet perfectly balanced Fruity, peppery, piney… Juniper adds a real complexity to dishes. It's often paired with roast meat (venison and duck in particular) and is the base note of every gin, but it's unusual to see the berry in baking. The flavour dimension it adds to these shortbreads is exceptional. The fruitiness of the chocolate is enhanced; the sweetness of the caramel is tempered. Perfect! Juniper millionaire's shortbread Makes about 16 (depending how you slice them) Hands-on time 25 min, plus cooling Oven time 35-45 min…

THE TECHNIQUE Beat egg, paint pastry, bake – we all know how to use egg wash. But there are a few things you can do to unlock its full potential… 1 Buy a silicone pastry brush It trumps a bristle one in many ways. It's easier to clean, doesn't risk shedding fibres all over your bake and won't absorb the egg, meaning more stays on the pastry. 2 Make sure the egg is well beaten to give a uniform consistency and colour. If it's only half-mixed, you'll have a trickier time getting it to evenly coat your bake, resulting in a mottled, uneven look when it comes out of the oven. 3 Add a splash of water (or milk/cream) It will make your egg wash easier to paint with and…

RADISH LEAVES Radishes often come in bunches with the leaves attached, and they're edible. Snip at the base of the stem to remove – leaf and root will keep fresher separated – then chill in your fridge's veg box, ideally keeping the leaves in an airtight container. They wilt quickly so use within a day or two: raw in a salad, sautéed as with spinach or whizzed into a pesto. The flavour is mild and peppery. DON'T FEAR THE SPEAR Recipes usually tell you to snap the woody end off asparagus before cooking. The stem is more fibrous at the base but it still has lots of flavour. Use it to make the gremolata from the lemony chicken broth on p24. Or finely chop, then quick-pickle for 15 minutes in…

Zaika by Romy Gill Vegan recipes celebrating the zaika or ‘flavours’ of Indian cooking from the beloved Ready Steady Cook chef East by Meera Sodha Meera draws on a wide range of Asian cuisines in this book, which is partly inspired by her hugely popular column in The Guardian Vegan(ish) by Jack Monroe Simplicity and affordability are what it's all about for Jack Monroe – aka the Tin Can Cook – in these inventive recipes for vegan and vegancurious cooks Afro-vegan by Bryant Terry A vegan cookbook inspired by the cultures and flavours of West Africa Nistisima by Georgina Hayden Mediterranean vegan recipes from an award-winning food writer One Pot, Pan, Planet by Anna Jones Simple, fast and planet-friendly one-pot dishes, many of them vegan, from the queen of vegetarian…

IPAs fill beer shop fridges and supermarket shelves, and are regulars on tap in the pub, making them one of craft beer's most popular styles. You'll find two main types (along with the style's closely related sibling, pale ale): Hazy or New England (NEIPA) and West Coast or American. In recent years, classic West Coast IPAs have been left in the shade, with all the attention on cloudy, yellow-orange East Coast beers. The latter emerged from the northeast of the US, coming to be known as New England or Hazy IPA, and they're soft and smooth, low in bitterness and with juicy tropical, stone fruit and melon aromas from modern hops like citra and mosaic. It was a new revolution in IPA brewing, following the first revolution which emanated from…

NEXT MONTH Queen Mary Berry bakes for the new King Banana and apple crumble muffins Makes 12 Hands-on time 20 min Oven time 20-22 min Specialist kit 12-hole muffin tin; 12 muffin cases (see Cherie's tips) Muffins are a wonderful breakfast treat, especially warm from the oven. These simple apple and banana ones come complete with a crunchy crumble topping. CHERIE'S TIPS I use tulip muffin cases, which are easy to make yourself using 16cm squares of baking paper, but you can also buy the cases online from suppliers such as cakecraftshop.co.uk. Don't use cupcake cases as they aren't big enough for the job. If they're in season, some blueberries nestled into the muffin batter before baking add colour and mini explosions of juicy sweetness. • 200g plain flour •…

LUNCHTIME SPECIALS Start your trip in the ancient county town of Carmarthen at the indoor market. Sample awardwinning organic local cheeses at Caws Teifi (teificheese.co.uk), then head to Albert Rees (carmarthenham.co.uk), where muslin-wrapped hams hang curing overhead. Their air-dried ‘Carma’ ham is as good as any from Parma. Blasus Delicatessen (blasusdeli.co.uk) on King Street is the place to pick up a gourmet picnic. But on chillier days, take a seat in The Warren in Mansel Street (warrenmanselst.co.uk), for veg-centric fare. Or stroll to Y Sied (ysied.co.uk) on St Catherine's Walk for a steaming bowl of ham cawl (stew). Learn the secret to making this and other Welsh classics on one of owner Lisa Fearn's cookery classes (from £200 for two people). TEA, COFFEE – OR MILK? In Guildhall Square, Tea…

HOW TO WIN A PRIZE Complete the crossword puzzle correctly, take a picture and email it to info@deliciousmagazine.co.uk by the end of the month for a chance to win* Across 1 French term for a steak from the rib area (9) 8 Pud made of cream – often lemon flavoured (6) 9 Edible legume; the seeds are often used for hearty soups or stews (6) 12 Sandwich biscuit made with white cream – very popular in the US (4) 13 Japanese rice wine used for cooking (5) 14 Tubular pasta often used for a baked cheesy dish beloved by The Sopranos (4) 17 Black seeds suitable for a domestic goddess? (7) 18 Classic cocktail said to be “an American invention as perfect as a sonnet” (7) 19 In Scotland it's biscuity but in Staffordshire it's more like a…

WHAT DO YOU THINK? Do you like to munch on a marigold or is it ike eating an old lady's handbag? Tell us at info@deliciousmagazine.co.uk Food stylists and Michelin-starred chefs: you can stop reading now. It's the last page of the magazine. There's nothing interesting here, promise, so flip over that back cover and have yourself a lovely day. Fa-la-la-la-la-la. Off you pop. I'd never usually be so blunt, but now The Tweezer People have gone it means I can admit to something they might find deeply offensive. Because – and clutch your carnations, darlings I hate edible flowers and all they stand for. Each time a salad, a dessert or a poor sodding focaccia appears from the service area hidden under a mound of blossoms, I feel the irritation…